The French cook.: Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G.

An Alphabeticall table for the explaining of the hard and strange words contai∣ned in this Book.

A.

Abbatis, or Abatis.

They are the purtenances of any beast viz. the feet, the eares, the tongue, &c. They are also the gibblets of any foule. viz. the neck, wings, feet, gisard, liver, &c.

Andovilles.

They are the great guts of porke, or beef, filled up with thinne slices of tender meat, or small guts of porke well seasoned with peper, salt, fine hearbs, &c. some doe call them Chitterlings.

Andovillets.

They are balls, or roundish small peeces of minced flesh well seasoned.

Aricot, or Haricot.

It is mutton sod, with a few turnips, some wine,

Arbolade▪

It is a kind of French Tansie.

Allose.

Some doe call it a shad fish.

B.

Beatilles.

They are all kinds of ingredients, that may be fancied, for to be put together into a pie, or other∣wise. viz. Cock's combes, stones or kidnies, sweet breads of veale, mushrums, bottoms of hartichocks, &c.

Beatilles of pullets.

They are the gibblets.

Barde.

It is a sheet of lard or bacon.

To Bard.

It is to lay a sheet of lard about, or upon any meat.

Barbillons.

They are the second skin of the pallats of beef.

Brignols.

They are a kind of plummes which grow beyond Sea.

C.

Cervelats.

They are a kinde of saucidges made beyond sea.

Chibols.

They are sives, or young small greene onions.

Cardes. Cardons. Cardeaux.

They are the ribs of beets, of harti∣chocks, and such like.

Chapiteau.

It is any worke set over the lid of a pie.

Coquemare.

It is along brasen pot.

Cornet.

It is a Coffin of paper, such as the grossers doe put and wrap fruit, or spices in.

E.

To endore.

It is to wet, or daube with some liquor, as one doth a pie or cake before it be put in the oven.

F.

Fleurons.

They are small peeces of puft paste fried.

Fricaslee.

It is a frying with a sauce.

Farce.

It is any thing made up for to stuffe any meat with.

To farce.

It is to stuffe, or fill up any meat.

G.

Gaudiveaux.

They are forced meat of veale, that is, meat of veale minced, seasoned, and wrought into small long peeces like chitterlings.

Grattin.

It is that which doth sticke to the bason or pip∣kin, when pappe is made; or else a kind of skin which gathereth about, or at the top of the pappe, when it is sodden enough.

H.

Hash.

It is minced meat.

L.

Lard.

It is fat bacon.

Lardons.

They are small long slices of Lard.

To lard.

It is to sticke any meat with slices of lard.

Meane Lard.

They are slices of lard, of a middle sise.

Great Lard.

They are big slices of lard.

Litron.

It is a measure of one pinte, or a little more.

Legumes.

They are all kinds of pot hearbs, as also any fruit

• growing in a garden, as cowcombers, artichocks, cabbidge, meloens, pompkins, &c.

M.

Morilles.

They are a kind of excellent Mushrums.

Marrons, or Marons.

They are the biggest kind of chestnuts.

P.

Pignons.

They are pine-apple kernels.

To Passe in the panne.

It is to frie a little, or to parboile in the frying panne.

R.

Ragoust.

It is any sauce, or meat prepared with a haue goust, or quicke or sharp taste.

Ramequin.

It is a kind of toste.

S.

To stove or soak.

It is to cause to boile very softly before, or over the fire, that so the juice or liquor may be imbibed, or drunk in by degrees, to the end that the potage, or sauce, may be well allayed, of a good consistence, or well thickned.

A straining panne.

It is a panne made much after the forme of a warming pan, but that it is without a lid or cover, and that it is round at the bottome, and full of small holes cullender-like.

T.

Trouffles, or Truffles.

They are a kind of Mushrum.

Tourte.

It is a kind of a great cake.

A Tourte-panne.

It is a panne made of purpose for to bake a tourte in.

W.

To Whiten.

It is to steep in water, either cold or hot, for to make plump, or white, or both. There are some other strange words, but the se∣verall articles doe sufficiently explaine what they doe signifie, so that it had been needlesse to put them in this table.